Results 231 to 240 of about 30,081 (300)

Application of the Sausage Technique With Simultaneous Implant Placement in the Aesthetic Zone. [PDF]

J Craniofac Surg
Wang Y, Zhang J, Zhang S, Gao X.
europepmc   +1 more source

Impact of Creatine Supplementation on the Quality and Storage Characteristics of Emulsified Pork Sausages. [PDF]

Food Sci Anim Resour
Lee SH, Jang SY, Park S, Park G, Oh S, Beak SJ, Choi J.   +6 more
europepmc   +1 more source

Development of High-Internal-Phase Pickering Emulsions Stabilized by Soy Protein Isolate and Sodium Alginate as Innovative Fat Replacers for Emulsified Sausages. [PDF]

Foods
Wang Z, Wang X, Li X, Zhang C, Sun F, Chen Q, Liu Q, Kong B, Liu H.   +8 more
europepmc   +1 more source

Preservation Strategies for Camel Meat: Quality Improvement and Shelf-Life Extension. [PDF]

Food Sci Nutr
Rezaei N, Rezaiyan Attar F, Morgan Azghadi N, Hesarinejad MA.   +3 more
europepmc   +1 more source

Bioprotective Potential of <i>Pediococcus acidilactici</i> L1 and <i>Lactiplantibacillus plantarum</i> HG1-1 in Harbin Red Sausage Under Vacuum Packaging. [PDF]

Foods
Wang Q, Zhang K, Chen Q, Liu H, Zhang C, Liu Q, Kong B.   +6 more
europepmc   +1 more source

Challenge Test Analysis of <i>Salmonella</i> Behavior During Sardinian Fermented Sausage Production and Storage. [PDF]

Foods
Siddi G, Piras F, Meloni MP, Migoni M, Cuccu M, Casula M, Manca F, Simbula F, De Santis EPL, Scarano C.   +9 more
europepmc   +1 more source

Dietary Intake of Processed Meats with Fermented Foods: Effects on Carcinoembryonic Antigen, Hematological Parameters, and Gut Microbiota of Adult and Elderly Mouse Models. [PDF]

Food Sci Anim Resour
Lee SY, Lee DY, Kim JH, Jeong JW, Yun SH, Lee J, Ermie M, Hur SJ.   +7 more
europepmc   +1 more source

Exploring in vitro protein digestion of dry fermented sausage under different thermal processing methods: Peptidomics and molecular simulation. [PDF]

Food Chem X
Wang H, Yu C, Wang Z, Zhao L, Zhang X, Zhu M, Ma H.   +6 more
europepmc   +1 more source

Selected Factors of Quality of Raw Salami-Type Sausage Made From Meat of Two Rare Native Cattle Breeds: Polish Red and White-Backed. [PDF]

Food Sci Nutr
Węsierska E, Pasternak M, Niemczyńska-Wróbel K, Słupski J.   +3 more
europepmc   +1 more source

Development and validation of a quantitative real-time PCR assay for the enumeration of Clostridium sporogenes in NaCl- and nitrite-reduced meat products. [PDF]

PLoS One
Schuller N, Kreitlow A, Plötz M, Röpper D, Abdulmawjood A.   +4 more
europepmc   +1 more source